1 15oz can young jackfruit in brine (Drained)
1 tbsp Sofrito1 packet Sazon seasoning (with Cilantro y Achiote)
1 tbsp nutrional yeast
1/4 tsp ground black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp oregano
1/4 tsp cumin
1/4 tsp paprika
1/2 cup water
Additional water to add in.
Oil for frying
In a skillet add in all ingredients and heat to medium high heat. Break up the jackfruit slightly with spoon and mix around to coat everything in the spices.Cover and cook for 15-20 minutes, until everything is tender.
Adding water in between to prevent sticking and continue steaming. Also smash pieces as you go alone to break everything up. Once tender and all broken up set aside.
Assemble the empanadas by adding 2-3 tbsp of the jackfruit filling onto the empanadas.
Fold over the turnover dough so that the empanadas form a half moon shape. Using a fork prick the open edge to create a sealed edge. Flip the empanadas and repeat the fork sealing process on the other side.
In a frying pan add in about 1 inch of oil. High on high. Once the oil is hot enough for frying but not to hot. Adjust heat accordingly as you fry. Add in 2-3 empanadas at a time. Flip the empanadas once the dough is golden in color. These are done once both sides are golden in color.
-For Mayo ketchup sauce-
Mix equal parts of non-dairy mayo and ketchup. Add a dash a garlic powder to taste. Mix well.To eat add some sauce to the empanadas and all that is left to do is ENJOY!
Start writing your post here. You can insert images and videos by clicking on the icons above.